June 2017 Recipe of the Month

Strawberry Rhubarb Pie

June 9 is Strawberry Rhubarb Pie day — so here we give you a classic early summer delight.



For crust

  • 3 cups all purpose flour
  • 2 1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 2/3 cup chilled solid vegetable shortening, cut into pieces
  • 1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
  • 10 tablespoons (about) ice water

For filling

  • 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
  • 1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
  • 1/2 cup (packed) golden brown sugar
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)


Make crust:
Pulse flour, sugar and salt in processor. Add in butter and shortening, and pulse processor until small crumbs form. With processor’s motor running, pour in enough ice water 2 tablespoons at a time until moist clumps form. Gather the dough into a ball; cut in half. Flatten each half into a disk. Wrap each disk separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)

Make filling:
Preheat oven to 400°. Combine the filling ingredients (not egg) in a large mixing bowl.

Roll out 1 dough disk on floured work surface to  be about a 13-inch round. Transfer to a 9-inch glass pie dish. Trim the excess dough, leaving 3/4-inch overhang.

Roll out the second dough disk on lightly floured surface to a 13-inch round. Cut this round into fourteen 1/2-inch-wide strips. Spoon the filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.

Brush egg/ water glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.

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